Rich & Creamy Arroz con Leche

Arroz con Leche is such a comforting dish and perfect for those chilly Winter days!

Its popularity is impressive, too; it’s a dish that’s celebrated across the world, from Spain to the Philippines, to Mexico and all across Latin America. Each country adds their own special ingredient, which makes this dessert so customizable that you’ll never tire of it.

For those of you that may not know, Arroz con Leche is a rich and creamy rice pudding that is usually served hot, though it can be enjoyed cold, too.

When I became a vegan a few months back, one of the first things I thought about was this dish. It saddened me to know that I’d never have it again because of its milk content; my grandma’s recipe includes both evaporated cow’s milk, and sweetened condensed milk.

When I started to learn about dairy substitutes, such as coconut milk, I became ecstatic. I was determined to learn how to make my favorite desserts without using dairy or eggs, and without sacrificing on taste or texture.

Thus, discovering Sweetened Condensed Coconut Milk was like winning the lottery; it meant I could continue enjoying Arroz con Leche without feeling like I was compromising. Better yet, I’m a big lover of coconut, and this milk adds incredibly delicious subtle coconut flavor. It’s a win-win for me!

While I loved my grandmother’s Arroz con Leche recipe, I’ve come to appreciate a few subtle additions to it, such as orange or lemon zest, nutmeg, sweetened coconut flakes, and cloves. I’m OBSESSED with coconut, so I love to sprinkle some shavings on top if I have it on hand.

If you want to enjoy this dessert at home, without having to use cow’s milk to accomplish that rich, creamy texture, this recipe is for you. It’s easy, simple, and delicious!

To add a little flair to the finished product, I like to add coconut flakes and ground cinnamon on top after serving; it makes a beautiful presentation and the added hint of cinnamon is divine, and the coconut flakes add a touch of crunch.

Directions:

Rinse and strain the rice. TIP: Don’t neglect this step, it’s important to make sure that no residue is left on your rice, otherwise it might taste a little funny.

Fill a large pot with 8 cups of water. TIP: You want to ensure that there’s enough water for all of the rice to boil in. I love using my Dutch Oven for this recipe because it’s big enough to accommodate the water and because it’s pretty!

Pour 1 cup of rice and 2 large cinnamon sticks into your dutch oven or large pot

Bring to a boil (About 20 minutes)

Drain the rice and take out the cinnamon sticks.

Return rice to pot.

Pour in 1 can of coconut evaporated milk and 1 can of coconut condensed milk; mix thoroughly

Pour the arroz con leche into ramekins for a lovely presentation. Sprinkle some ground cinnamon and shredded coconut flakes on top. If you’re not crazy about coconut, you can replace with raisins or nuts!

Cooking TIPS:

– This tip is worth repeating: rinse the rice before you cook with it! It can add a strange flavor to the dish if you don’t rinse off its residue

– Make sure you allow the rice to soften in the water before you move on to the next steps. I’ve made the mistake of not adding enough water in the pot for the rice to sit in, and the rice didn’t cook through – the rice came out hard and NOT edible! I’ve even seen recipes that only call for two cups of water, and I find that that just isn’t enough, so I add about 5 more cups to my dutch oven, and then drain what isn’t soaked up by the rice before adding the rest of the ingredients.

– Make sure to stir consistently, to ensure that the rice doesn’t stick to the pot.

– Don’t be afraid to add different toppings to your rice, experiment each time you make it

I hope you enjoy this recipe and soon find ways to add your own touches to it. Good luck, and let me know how it goes! The more you make it, the better it’ll be and you’ll soon feel comfortable with it. I don’t doubt that it’ll become part of your Fall and Winter desserts repertoire!